Crockpot Shredded Chicken for Easy Dinners

This Crockpot Shredded Chicken is perfect for busy weeknights because you can use it to make a variety of different quick dinners!

I know the school calendar varies depending on where you live, but in our little corner of the world, we are into the last month of the school year.

May is no joke. (Did you see this video? Nailed it.)

Our calendar is filled with end-of-the-school-year picnics, school performances, Mother’s Day teas, dentist appointments, dance classes, baseball games, and on and on and on.

That’s why I’m bringing you this Crockpot Shredded Chicken recipe today. It’s not because I think it’s revolutionary or even out of the ordinary in the least.

I’m publishing this simple recipe because it’s been saving me on these crazy spring weeknights lately and maybe, just maybe, someone out there needs some easy dinner ideas to save them, too.

All you have to do is put your boneless, skinless, seasoned chicken breasts in the Crockpot with some chicken broth and then at dinner time, it’s so tender it’s simple to shred with two forks and use in a variety of ways.

First I’ll give you the recipe for the Crockpot Shredded Chicken, then I’ll give you plenty of quick and easy dinner ideas that you can use it with. Keep scrolling after the printable recipe to get the extra ideas. Weeknight dinners just got a whole lot simpler.

How to Make Crockpot Shredded Chicken

Print

Crockpot Shredded Chicken

Use your Crockpot to make shredded chicken that you can use in a lot of different healthy dinners!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 5 minutes
• Yield: 4-6 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts
• salt and pepper*
• 1 cup chicken broth

Instructions

1. Season your chicken breasts well on both sides.
2. Place in the Crockpot along with the chicken broth.
3. Cook on high for 3 hours or low for 6 hours.
4. Once cooked, remove from the Crockpot and use two forks to shred the chicken. Enjoy!

Notes

*I often season with just salt because my kids prefer plain shredded chicken. Other seasoning options include:

• 3/4 teaspoon salt+1/2 teaspoon pepper + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder
• 3/4 teaspoon salt+1/2 teaspoon pepper+1/2 teaspoon dried basil + 1/2 teaspoon oregano +1/2 teaspoon garlic powder
• 3/4 teaspoon salt+1/2 teaspoon pepper+1/2 teaspoon smoked paprika + 1/2 teaspoon cumin
• 3/4 teaspoon salt+1/2 teaspoon pepper+1 teaspoon chili powder+1/2 teaspoon cumin+1/2 teaspoon oregano

Nutrition

• Calories: 184
• Sugar: 0.2 grams
• Fat: 4 grams
• Carbohydrates: 0.2 grams
• Protein: 34 grams

Easy Dinner Recipes for Crockpot Shredded Chicken

You can use this Crockpot Shredded Chicken in any of these recipes for a quick and easy dinner!

• Walnut Pesto Chicken Salad
• Lightened Up Chicken Pot Pie
• 20 Minute BBQ Chicken Quinoa Bowl
• Chicken Quinoa Soup
• Chicken, Spinach, and Mushroom Stuffed Sweet Potato
• Spinach Artichoke Pasta with Chicken
• Chicken Fajita Pasta
• Chopped Kale Salad with Chicken
• Chicken Pumpkin Chili
• Healthy Avocado Chicken Salad
• Spinach Artichoke Stuffed Spaghetti Squash
• Chicken Strawberry Salad Lettuce Cups

More Quick and Easy Dinner Ideas for Crockpot Shredded Chicken

No recipes needed for these ideas!

• Add barbecue sauce and serve BBQ chicken sandwiches
• Make chicken quesadillas
• Serve shredded chicken tacos (you can add salsa to the chicken at the end of the cooking time and then shred it all together)
• Make a chicken veggie wrap: just add the shredded chicken, your favorite veggies, and either a salad dressing or oil and vinegar.
• Salad bar night with shredded chicken as the protein
• Make a flatbread pizza with chicken and salad on the side
• Use it as a topping for taco salad

If you have more ideas for what to do with Crockpot Shredded Chicken, please share in the comments! We are all in this together!

 

The post Crockpot Shredded Chicken for Easy Dinners appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/crockpot-shredded-chicken.html

Classic Mint Julep Recipe

Not heading to Churchill Downs this year? It’s easy to make your own Classic Mint Julep recipe at home!

I’ve always wanted to go to the Kentucky Derby. I think it’s less about horses and more about getting dressed up and wearing a fancy hat. Oh, and drinking a Classic Mint Julep.

Someday I’ll get there. In the meantime, I’ll make myself a Classic Mint Julep at home.

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Every year, almost 120,000 mint juleps are served during the two-day period of the Kentucky Oaks and Kentucky Derby. Isn’t that insane?! That’s a lot of bourbon!

I’ve never been the biggest bourbon fan, but in the last few years it’s grown on me as Tim loves it and is always making different bourbon cocktails for me to try. (Sidebar: He SO needs to start his own cocktail blog!)

Of course, it was Tim who made this Classic Mint Julep recipe for me. He’s the bartender in our house and loves preparing classic cocktails and twists on classic cocktails.

We didn’t mess with the Mint Julep.

Mint Julep Ingredients

Bourbon. Simple Syrup. Mint. Crushed ice. It’s easy to make the Classic Mint Julep at home and it makes a strong, but refreshing cocktail.

Celebrate the Kentucky Derby at home with this recipe!

How to Make the Classic Mint Julep Recipe

Print

Classic Mint Julep Recipe

It’s easy to make the Classic Mint Julep recipe at home with just a few simple ingredients!

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 cocktail

Ingredients

• 2.5 ounces bourbon
• 0.5 ounces simple syrup
• 5-7 mint sprigs
• crushed ice

Instructions

1. Muddle the mint sprigs with the simple syrup at the bottom of a julep cup*
2. Fill half way with crushed ice. Add bourbon and stir.
3. Fill remaining half cup with crushed ice and garnish with a mint sprig.

Notes

*Mint Juleps are traditionally served in pewter or silver cups . The photograph above shows a modern copper mint julep cup. (affiliate links). If you don’t have a traditional Mint Julep cup, use whatever highball glass you have.

Nutrition

• Serving Size: 1 cocktail
• Calories: 156
• Sugar: 7 grams
• Carbohydrates: 7 grams

This year (2018) the Kentucky Derby and Cinco de Mayo share a date. Don’t love the Classic Mint Julep? Then make the best margarita ever!

The post Classic Mint Julep Recipe appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/classic-mint-julep-recipe.html

Chocolate Peanut Butter Cereal Bars

These Cereal Bars are made with the perfect combination–chocolate and peanut butter! These are a family favorite and make a great healthier dessert for kids.

Where are all of my chocolate + peanut butter lovers? You guys are going to LOVE these cereal bars!

I do want to make one thing clear. These are totally meant to be a dessert, not a snack or breakfast bar. DESSERT. Healthier than your standard dessert? Sure. Still dessert.

I’m not saying I’ll judge you if you eat one at 2 o’clock in the afternoon and call it a snack. I’ve made three batches of these within one week. I may have done that. But I just want you to know I created this recipe with a bit more sugar than I would consider to be a great breakfast or snack option on the regular.

But these cereal bars are a great real food dessert option! They are made with minimally processed ingredients, like rolled oats, one-ingredient puffed rice cereal, and peanut butter.

They taste AMAZING. There’s nothing better than chocolate+peanut butter. Am I right? They are chewy with a nice crunch from the cereal. And then the frosting! It’s similar to this vegan chocolate ganache, but it’s thicker from the get-go. I melted a bag of dark chocolate chips (this brand) and then added 1/4 cup full-fat coconut milk. It’s soft at first, but hardens when you store these in the fridge.

Tim actually said he preferred the hard topping using just chocolate chips provided, but I preferred more of a soft frosting. I won since it’s my blog. But just keep that in mind; you can leave the coconut milk out and you’ll get a hard chocolate topping like in these granola bars.

Let me show you how easy it is to make these cereal bars! Did I mention they are no bake?!

How to Make Chocolate Peanut Butter Cereal Bars

Step 1:

In a large bowl, stir together peanut butter, honey, sucanat or coconut sugar, and salt until smooth.

Step 2: 

Add in the rolled oats and rice cereal and mix until well combined.

Step 4:

Press the mixture into a greased 8″ by 11″ baking dish. Place it in the fridge while you make your frosting.

Step 4: 

Using a double broiler, melt the dark chocolate chips. When the chips are almost completely melted, stir in the coconut milk. Remove from heat, and continue to stir until it is smooth. Allow the frosting to cool for a few minutes.

Step 5: 

Spread the frosting over the cereal mixture evenly. Cover and refrigerate at least 30 minutes before cutting into bars.

Here is the printable recipe for these cereal bars! I hope your family loves them as much as mine does.

Print

Chocolate Peanut Butter Cereal Bars

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 20 minutes
• Cook Time: 30 minutes (chill time)
• Total Time: 50 minutes
• Yield: 24 bars

Ingredients

• 1/2 cup peanut butter*
• 1/2 honey**
• 1/4 cup sucanat or coconut sugar
• 1/4 teaspoon salt
• 2 1/2 cups quick cooking rolled oats
• 2 1/2 cups puffed brown rice cereal
• 9 ounces dark chocolate chips
• 1/4 cup full-fat canned coconut milk

Instructions

1. In a large bowl, stir together peanut butter, honey, sucanat or coconut sugar, and salt until smooth.
2. Add in the rolled oats and rice cereal and mix until well combined.
3. Press the mixture into a greased 8″ by 11″ baking dish. Place it in the fridge while you make your frosting.
4. Using a double broiler, melt the dark chocolate chips. When the chips are almost completely melted, stir in the coconut milk. Remove from heat, and continue to stir until it is smooth. Allow the frosting to cool for a few minutes.
5. Spread the frosting over the cereal mixture evenly. Cover and refrigerate at least 30 minutes before cutting into bars. These can be stored at room temperature or in the fridge. They will be softer at room temperature, firmer when stored in the fridge. ENJOY!!

Notes

*I have only tested this recipe with natural peanut butter, no sugar or oil added.

**Strict vegans may substitute brown rice syrup.

Nutrition

• Serving Size: 1 bar
• Calories: 235
• Sugar: 13 grams
• Fat: 13 grams
• Carbohydrates: 25 grams
• Protein: 6 grams

If you make this cereal bars recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

Please note that links to products are affiliate links. That means, at no extra cost to you, if you purchase through my links, I will receive a small percentage of the sale. This helps me continue to provide free recipes, so thank you!

 

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source https://happyhealthymama.com/chocolate-peanut-butter-cereal-bars.html

Individual Strawberry Rhubarb Crisp (Gluten-free & Vegan Recipe)

Strawberry and rhubarb are a match made in heaven and it doesn’t get any better than Strawberry Rhubarb Crisp! This recipe is easy to make and healthier than most desserts. 

Heads up! This post was originally published in June 2012. Photos and recipe card were updated April 2018. Enjoy this lovely dessert!

Well, hello there!  Come on in.  Have a seat.  Let’s chat.  I know, I know.  It’s been a while.  Last time I posted, I said I was taking a break, but wasn’t sure how long it’d be.

I said, “it may be one week or maybe three weeks.  I hope not longer, but maybe longer.”  Okay, so it fell into the “longer” category.  There was some wishful thinking going on there.

The good news is:  I’m back!  With lots of recipes and fun posts just waiting to be shared.  My mind’s been working even when I haven’t been actively posting.  The bad news is I won’t be blogging full time.  You can expect 2-3 posts a week for now. Eventually I’d love to get back to 4-5 posts a week, but I know that isn’t realistic right now.

Now, onto the recipe already!  These healthy little individual strawberry rhubarb crisps are the perfect summer dessert.  Don’t you just love individual desserts?  Not only are they super cute, but they have built-in portion control.

 

I used to eat rhubarb all the time growing up because it grew wild all over our neighborhood.  We’d just pick it and bring it home to dip in sugar and eat.

I haven’t eaten it that often as an adult, though, and it was strange to purchase it in the grocery store.  I loved getting reacquainted with this under-appreciated vegetable (yep, it’s a vegetable that’s most often treated like a fruit).

Strawberry and rhubarb are a perfect dessert combination.  I use them in equal parts here and the sweetness of the strawberry balances the tartness of the rhubarb.  This Strawberry Rhubarb crisp recipe has much less sugar than normal crisps, making it a light, healthy summer dessert. I also used brown rice flour to make it gluten-free, but you can use whole wheat or all-purpose flour if you prefer.

I just know your whole family is going to love this Strawberry Rhubarb Crisp recipe!

How to Make Healthy Strawberry Rhubarb Crisp

Print

Individual Strawberry Rhubarb Crisp (Gluten-free & Vegan Recipe)

Strawberry and rhubarb are a match made in heaven and it doesn’t get any better than Strawberry Rhubarb Crisp! This recipe is easy to make and healthier than most desserts. 

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings

Ingredients

For the Topping

• 1/2 cup brown rice flour (or flour of choice)
• 1/2 cup rolled oats (make sure they are certified gluten-free if you want a gluten-free dessert)
• 1/4 cup sucanat or brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons room temperature coconut oil
• 1 1/2 tablespoons water
• 1 teaspoon pure vanilla extract

For the Filling

• 1 cup chopped strawberries
• 1 cup chopped rhubarb
• 1 tablespoon orange juice
• 1/2 teaspoon orange zest
• 1 tablespoon brown rice flour (or flour of choice)
• 1/3 cup sucanat or organic sugar

Instructions

1. Preheat the oven to 375 degrees.  Lightly oil 4 ramekins.
2. In a medium bowl, whisk together 1/2 cup flour, oats, sucanat,*  cinnamon, and salt.  Add the coconut oil, water, and vanilla and use your hands to mix them together.  You’ll need to use your fingers to break up the coconut oil and incorporate it.  Set aside.
3. In a medium bowl, mix together the chopped strawberries, chopped rhubarb, orange juice and zest, 3 tablespoons flour, and sucanat.*  Stir to combine well.
4. Divide the filling mixture evenly in the four ramekins.  (This would also work in a small baking dish if you don’t have ramekins.)  Top each ramekin with 1/4 of the topping mixture.
5. Place the ramekins on a cookie sheet and bake in the preheated oven for 35-40 minutes, or until the top is browned and the juices are bubbling.  Enjoy!

Notes

*affiliate link

Nutrition

• Serving Size: 1 ramekin
• Calories: 314
• Sugar: 31 grams
• Fat: 7.3 grams
• Carbohydrates: 58 grams
• Protein: 3.3 grams

If you make this Strawberry Rhubarb Crisp recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama and hashtag it with #happyhealthymama?

I love seeing what the Happy Healthy Mama community is cooking and baking!

Also, if you try this recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

 

In other news, I contributed a guest post for Heather at Fit Mama Real Food yesterday giving tips for how I stay healthy as a mom.  Check it out!  Heather just had her first baby and even if you aren’t interested in my tips, you gotta check out her adorable little baby boy!

If you love fruit desserts, you might also love one of these healthy desserts:

Healthy Peach Berry Crisp

Fresh Cherry Crumble

Easy and Healthy Fruit Dessert Pizza

 

The post Individual Strawberry Rhubarb Crisp (Gluten-free & Vegan Recipe) appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/individual-strawberry-rhubarb-crisp-gluten-free-vegan.html

Quinoa Salad Recipe

This Quinoa Salad recipes is quick and easy to make and full of beautiful, fresh flavor!

Last week I shared how to cook quinoa. Whether you’ve been cooking quinoa for years, or you’ve just learned the technique, now you need to make this lovely Quinoa Salad. It’s my new favorite quinoa salad–I can’t get enough!

3 Reasons Why I Love this Quinoa Salad (and you Should Definitely Make It)

1. This quinoa salad is PERFECT for meal prepping lunch. When I first made it, I had it for lunch all week and I looked forward to lunch everyday.
2. Everyone will love you if you bring it to your next potluck or gathering where you’re expected to bring a salad or side dish. Who doesn’t appreciate the healthy option that also tastes fabulous?
3. It’s a nutritional powerhouse!! Along with the cooked quinoa, it has cucumbers, red peppers, fresh herbs, white beans, and sliced almonds. Everything in this salad has great nutritional benefits, as well as contributes to fantastic flavor and texture. It’s a win-win situation.

The salad is dressed with extra-virgin olive oil, apple cider vinegar, lemon juice, and just a touch of sweetener. It’s a simple and delicious dressing that works perfectly here.

I really think you’re going to love all the flavors and textures in this quinoa salad recipe. I hope you try it soon!

How to Make Quinoa Salad

Print

Quinoa Salad Recipe

This is a fresh, bright, and healthy quinoa salad recipe that is wonderful for meal prep lunches or a potluck!

• Author: Maryea
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8 servings

Ingredients

For the Quinoa Salad

• 3 cups cooked quinoa *
• 1 large seedless cucumber, diced
• 1 large red bell pepper, diced
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 bunch of mint**, finely chopped
• 1 bunch of Italian parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Dressing

1/3 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 lemon, juiced

1 tablespoon maple syrup or honey

 

Instructions

1. In a large bowl, mix together all of the ingredients from the “for the quinoa salad” portion of the recipe.
2. In a separate bowl, combine all of the dressing ingredients. Drizzle over the quinoa salad and toss to evenly coat. Enjoy!

Notes

*1 cup dry quinoa yields approximately 3 cups cooked quinoa

**I used one entire small package of mint, which was just under an ounce.

Nutrition

• Calories: 384
• Sugar: 4.6 grams
• Fat: 29 grams
• Carbohydrates: 25.5
• Protein: 6.6 grams

If you make this Quinoa Salad recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama and hashtag it with #happyhealthymama?

Also, if you try this recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

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source https://happyhealthymama.com/quinoa-salad-recipe.html

How To Cook Quinoa and Quinoa Recipes Your Family Will Love

This article will show you how to cook quinoa so it has a perfect, fluffy texture and you can use it in many different quinoa recipes!

The other day I got a message from a friend who was making my Sweet Potato Black Bean burgers. They call for cooked quinoa, and she wasn’t sure how to cook quinoa.

Sometimes, I take for granted that not everyone knows cooking basics. Then I remember that at one time, I didn’t know the basics. I had no idea how to cook quinoa the first time I bought it.

How would I? It’s not like our parents grew up cooking quinoa, right? Grandma sure wasn’t teaching me how to cook quinoa!

So today I’m posting a very basic recipe for how to cook quinoa. It easy, but the first time, like anything, you need a little guidance. I’m happy to provide that.

Sidebar: any other basics you need help with? Let me know in the comment section!

How to Cook Quinoa

Step 1: measure and rinse

First, you want to measure and rinse your quinoa. Quinoa is small, so you’ll want to use a fine mesh strainer, like this one. If you use a regular colander, the quinoa will fall right through those holes. You don’t want that.

The rinsing part is CRUCIAL. You must rinse your quinoa. Even if you got a brand that says, “pre-rinsed: no rinsing required.” To that I say: LIES. If you don’t rinse it, it has a weird bitter flavor. Rinse it and rinse it well. I let the water run over the quinoa for about 30 seconds.

Step 2: add liquid to your quinoa

The ratio of liquid to quinoa is 1:2. So you want to use double the amount of liquid compared to the amount of dry quinoa you are using. 1 cup of quinoa=2 cups of liquid.

You can cook your quinoa in plain water or vegetable or chicken stock for flavor. It really depends what you’re going to use it for. How to cook quinoa with chicken broth is the same as cooking it with water–just keep the ration 1:2.

I like to cook it with water when I’m making a big batch so I can use the cooked quinoa for breakfast as a porridge (a sweeter variety) or in salads or as a side dish. It’s very versatile when you leave it plain!

If you’re cooking quinoa as a side dish, I recommend using broth and a little salt for flavor.

Step 4: cook the quinoa on the stovetop

Bring the quinoa and liquid to a gentle boil. Reduce the heat, cover, and simmer for 10-20 minutes, until the liquid is absorbed. Larger batches will take longer, smaller batches cook more quickly. 1 cup of dry quinoa will typically cook in 10-12 minutes.

After the liquid is absorbed, remove it from the heat and keep the lid on the quinoa for 5 minutes to continue steaming. This helps the quinoa have a perfect, fluffy texture.

Step 5: fluff the quinoa

Use a fork to fluff the quinoa. You are now ready to serve, use in another recipe, or store your quinoa. Cooked quinoa will keep in an airtight container in the refrigerator for a week, which makes it perfect for meal prep recipes!

Frequently Asked Questions About Quinoa

Now that you know how to cook quinoa, let’s make sure you know some basic facts about this healthy pantry staple!

What the heck is quinoa, anyway?

Quinoa (pronounced KEEN-Whah) is a seed that is often called a pseudo grain because it acts very much like a grain and our bodies handle it like a grain.

Is quinoa healthy?

Like most foods, that depends who you ask. I love it because it’s a whole food and helps me add a larger variety of plant foods to my diet. Variety is good! It also is packed with nutrients. Here’s what you should know about the nutritional value of quinoa:

• Quinoa one of the few foods in the plant kingdom that is a complete protein all on its own, containing all nine of the essential amino acids.
• Quinoa is gluten free.
• Quinoa is a high in fiber.
• Quinoa is a great source of magnesium, B vitamins, iron, potassium, calcium, and vitamin E.

What can you use quinoa for?

Quinoa can be used much in the same way that rice or other grains are used. It’s great as a side dish, in salads, and even as a porridge for breakfast. Please read below for some of my favorite quinoa recipes!

Favorite Quinoa Recipes

These are all recipes that quinoa is either the star or that use cooked quinoa as an ingredient. Some of these have been family favorite recipes for years!

Quinoa Dinner Recipes

Quinoa Vegetable Stew

Zucchini Quinoa Lasagna

Quinoa and Sweet Potato Enchilada Pie

Chicken Quinoa Soup

Quinoa Pizza Pie

20 Minute Barbecue Chicken Quinoa Bowl

Quinoa Patties with Black Beans and Corn

Roasted Vegetable Quinoa Pie

Vegetarian Quinoa Stuffed Peppers

Chipotle Quinoa with Corn and Black Beans

South Indian Style Vegetable Curry with Lemony Quinoa

Vegan Mexican Stuffed Peppers (slow cooker recipe) 

Sweet Potato Black Bean Burger

Summer Vegetable Tacos

Quinoa For Breakfast

Pumpkin Banana Quinoa Breakfast

Nutty Apple Quinoa Breakfast

Orange Breakfast Quinoa

Coconut Blueberry Breakfast Quinoa

Tropical Quinoa Breakfast

Quinoa Salads

Loaded Quinoa Salad with Avocado Basil Dressing

Quinoa Power Salad

Simple Quinoa Salad with Kohlrabi, Apple, and Fresh Dill

Strawberry Quinoa Salad

Warm Quinoa Salad with Apple and Kale

Quinoa Avocado Salad

Mason Jar Salad

Quinoa Snack Recipes

Quinoa Pizza Balls with Yogurt Ranch Dip

Pumpkin Spice Quinoa Snack Balls

Quinoa Peanut Butter Snack Balls

 

 

 

 

 

 

The post How To Cook Quinoa and Quinoa Recipes Your Family Will Love appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/how-to-cook-quinoa-recipes.html

I got my spring Stitch Fix box and thought I’d share with you all what I got! If you’re new to Stitch Fix, it’s an online styling service. You fill out a style profile and they pick out five clothing and/or accessory pieces for you based on your personal preferences, body type, etc. It’s basically a personal shopper finding what you need and sending it right to your door.

I first tried Stitch Fix way back in 2014 (I had to look that up—wow it’s been a long time!) and it’s been wonderful for me over the years. You can see all my Stitch Fix posts here.

Stitch Fix Spring 2018

Right now I have my preferences set to send me a box 4 times a year–once each season. Below are the 5 pieces I received in my Spring 2018 Fix.

Q & A –Siloam Neck Tie Detail Blouse $58

Hudson -Barbara Scissor Hem Skinny Jean $165

I’m not sure if you can tell, but the top (size small) is a very light purple, almost gray color.  I find the color very pretty and on-trend. I love the high neckline and the way the arms are cut is flattering for my shoulders. The material feels high quality and well made. There is a tie in the back with a long sash. (Is that the right word??) I kept the top!

I was really excited about these white skinnnies (size 4). I have a pair that I wore all the time, but they have a stain that I can’t get out so I need a new pair. I loved the raw hem and fit of these, but there was one problem. You may not be able to notice it in the picture, but the back pockets had this strange extra material sewn in. Tim said, “It looks like you have kleenex stuffed in your pocket.” It just looked really weird, and there’s no way I’m paying $165 for jeans that aren’t perfect. So the jeans got sent back.

Laju –Janero Ruffle Sleeve Detail Cotton Top $58

I don’t know why I’m making that face, I thought this top was very cute! I love how it’s casual, yet fun, and I’m still really digging the off-the-shoulder styles. I also love gingham! I kept this!

Pixley – Mavis Dress $68

I wanted to like this dress (size medium). I loved the bold colors and it seemed like it could be a really comfy dress I could wear with a jacket in spring and without in summer. But. It just had a weird fit. The middle had elastic, which I guess should have given the dress more shape, but instead it bunched strangely in the middle. I didn’t like the fit at all, so I sent this dress back.

Cole Hann -Findra Leather Sandal $80

Stitch Fix usually does a great job capturing my style, but they missed the mark with these. I just don’t like them. At all. They went back.

So my Spring 2018 Fix was a 2/5. I’m totally fine with that because that means I can justify going shopping. Haha! If I find some cute clothes for spring, do you want to see them? Let me know in the comments!

Do you want to give Stitch Fix a try? Here is my affiliate link. Thanks friend!

The post Stitch Fix Spring 2018 appeared first on Happy Healthy Mama.

source https://happyhealthymama.com/stitch-fix-spring-2018.html

Spinach and Goat Cheese Stuffed Chicken Breasts

These Spinach and Goat Cheese Stuffed Chicken Breasts are a delicious low carb dinner idea with just 246 calories per serving!

Heads up! This post was first published in November 2010. Photos and narrative were updated April 2018. 

If you’ve been around here for a while, you’ve noticed I’ve been updating a lot of my older posts. So many great, family-favorite recipes are buried in the archives, and desperately need new photographs.

Typically I just update the photographs, leave the text alone, and republish so my newer readers can see what they probably didn’t know was there all along.

This time, however, I’m rewriting the whole post because my Luke needs to be mentioned and he wasn’t even born when I first published this recipe. (Ahhhh!!)

This is one of those recipes I kind of forgot about (with almost 1,000 recipes I’ve published, that’s bound to happen, right?) and it was with trepidation that I served this for dinner.

When I first developed this recipe Meghan was two and hadn’t hit the “picky stage” yet. Now, both kids don’t typically like food like this, with more than one food mixed together.

They like plain, plain, plain. Usually they only like their chicken with salt. Nothing else. No sauce. No cheese. Plain chicken.

I knew I wanted to update my photographs, though, and I wasn’t about to waste food, so they got the Spinach and Goat Cheese Stuffed Chicken Breasts for dinner. 

Not only did both kids eat theirs up, Luke said, “Mom, this is the best thing you’ve ever made.” 

Whhhaaaat? Not at all what I was expecting.

This Spinach and Goat Cheese Stuffed Chicken Breasts Recipe just earned its way back into our regular rotation. I hope your family loves it, too!

How to Make Spinach and Goat Cheese Stuffed Chicken Breasts

Step 1: 

Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Step 2: 

Dry and trim the chicken breasts of any fat. Using a meat mallet, pound each chicken breast until it is evenly thin. I have been using these re-usable silicone food storage bags for this task. I pop them right into the dishwasher afterwards and my chicken doesn’t have to touch plastic wrap.

Step 3:

Place the chicken breasts on the prepared baking sheet and season both sides well with salt and pepper. Then, sprinkle the top side with the basil and oregano.

Step 4: 

Add approximately 2 tablespoons of the crumbled goat cheese to each chicken breast.

Step 5: 

Finally, add about 1/4 cup of the spinach to the top.

Step 6:

Next, roll up the chicken breast, jelly roll style, and place it seam-side down. If it’s not big enough to lay flat with the seam on the bottom, it’s okay if it’s more on the side, as shown above.

Step 7: 

Bake the chicken in the preheated oven until the internal temperature reaches 165 degrees. The time will depend on how thinly you pounded the breasts, between 18-25 minutes. Allow to rest for five minutes before serving.

Here’s the printable recipe for these healthy, low carb, Spinach and Goat Cheese Stuffed Chicken Breasts!

Print

Spinach and Goat Cheese Stuffed Chicken Breasts

This quick and easy chicken breast recipe is delicious and healthy! Boneless, skinless chicken breasts are pounded thin, and then rolled up with a layer of herbs, creamy goat cheese, and spinach. A family favorite!

• Author: Maryea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

4 (~6 ounce) boneless, skinless chicken breast halves

sea salt and freshly ground black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup frozen spinach, thawed and drained well

1/2 cup crumbled goat cheese

Instructions

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Dry and trim the chicken breasts of any fat. Using a meat mallet, pound each chicken breast until it is evenly thin.*
3. Place the chicken breasts on the prepared baking sheet and season both sides well with salt and pepper. Then, sprinkle the top side with the basil and oregano. Add approximately 2 tablespoons of the crumbled goat cheese to each chicken breast. Finally, add about 1/4 cup of the spinach to the top.
4. Next, roll up the chicken breast, jelly roll style, and place it seam-side down. (If it’s not big enough to lay flat with the seam on the bottom, it’s okay if it’s more on the side. See photos above.)
5. Bake the chicken in the preheated oven until the internal temperature reaches 165 degrees. The time will depend on how thinly you pounded the breasts, between 18-25 minutes. Allow to rest for five minutes before serving. Enjoy!

Notes

*I have been using these re-usable silicone food storage bags for this task. I pop them right into the dishwasher afterwards and my chicken doesn’t have to touch plastic wrap.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 246 calories
• Fat: 4.7 grams
• Carbohydrates: 8.7 grams
• Protein: 40 grams

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If you make this Spinach and Goat Cheese Stuffed Chicken Breasts recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?

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If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!

 

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